• 한국학교ㆍ지역보건교육학회지
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• 제16권2호
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• pp.89-100
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• 2015

Objectives: This study was carried out to measure knowledge, attitude, and practice and related factors of low-salt diet among university students. Methods: Data from a convenience sample of 251 nursing and engineering students of two universities in south-western part of Korea were collected during March 16~20, 2015 using a self-reporting questionaire and urine test. The instruments developed by Lee and Song(1999) were used to measure knowledge and practice, and Ahn(2013) for attitude toward low-salt diet. A spot urine salt stick($SaltSinal^{(R)}$) was also used to evaluate practice of low-salt diet. Data were analyzed using SPSS 21.0, and t-tests, ANOVA, Pearson correlation, and Scheffe test were used. The study was IRB approved. Results: Knowledge, attitude, and practice of low-salt diet was low and spot urine salt level was high among university students. Knowledge and attitude were higher and spot urine salt level was lower among nursing students. Knowledge and attitude were related to gender and drinking. Living arrangement, monthly allowance, smoking, frequency of eating-out, frequency of breakfast were shown not to be related to knowledge and attitude. None of the variable investigated were significantly related to practice of low-salt diet. However, spot urine salt was related with gender, living arrangement, and smoking. Conclusions: A rigorous health education is necessary in order to lower dietary salt among university students. Considering frequent eating-out among university students, it is also very important to lower salt amount in foods sold on- and off-campus.

• 복식
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• 제66권8호
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• pp.33-45
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• 2016

This study classified respondents by degree of obesity using Body Mass Index(BMI) and investigated the differences in self-esteem, food lifestyle, social-cultural attitudes towards appearance, and diet-related attitude and behavior such as trial number of diet, exercise time and period, use of diet information, interest in weight control, diet motivation, and dietetic therapy. A survey was conducted with 258 adults between the ages of 20 and 29 who lived in Daegu and Uijeongbu from November $17^{th}$ to December $14^{th}$ 2014. Data collected from the respondents were analyzed using descriptive statistics, factor analyses, analyses of variance and chi-square tests. This study divided the respondents into three groups (the underweight, the normal weight, the overweight) according to Body Mass Index. The results showed that there were significant differences in food lifestyle (health-conscious, popularity-seeking, taste-seeking), social-cultural attitudes towards appearance, exercise time and period, use of diet information, interest in weight control, diet motivation, and dietetic therapy among groups classified by degree of obesity. However, there were no differences in self-esteem, convenience-seeking, and trial number of diet among them.

• 한국생활과학회지
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• 제22권4호
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• pp.693-705
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• 2013

This study was conducted to identify adults' knowledge, dietary behavior related to sodium, the attitude towards a low-salt diet, and to examine the relation between these variables. The participants were 366 adults in Jeonbuk area. The data were analyzed using Pearson correlation coefficients, ANOVA and Duncan test with SPSS v. 12.0. The score for participants' knowledge about sodium was 12.32 points of a possible 16, the score for dietary behavior related to sodium was 45.74 points of a possible 70, and their score for attitude towards a low-salt diet was 30.35 points of a possible 50. The knowledge showed significant differences by gender (p<.05), and concern about health (p<.05). The dietary behavior of sodium use showed significant differences by gender (p<.001), age (p<.001), educational level (p<.05), job (p<.001), income (p<.05), BMI (p<.05), smoking (p<.01), drinking (p<.01), exercise (p<.05), regularity of health checkup (p<.001), and concern about health (p<.01). The attitude towards a low-salt diet showed significant differences by gender (p<.001), age (p<.001), job (p<.001), income (p<.001), smoking (p<.05), regularity of health checkup (p<.001), and concern about health (p<.001). There was a significant positive correlation between knowledge about sodium, dietary behavior related to sodium, attitude towards a low-salt diet. Dietary behavior related to sodium showed a positive correlation with attitudes towards a low-salt diet. In conclusion, it is necessary to consider the related factors for the development and implementation of systematic education programs that can encourage and promote preventive dietary behavior for disease, e.g. stomach cancer, and hypertension among adults.

• Human Ecology Research
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• 제53권6호
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• pp.655-665
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• 2015

This study classified respondents by food-lifestyle and investigated differences in diet-related attitudes and demographic variables among food-lifestyle groups. Diet-related attitudes consisted of variables such as interest in diet, trial number of diet, diet period, weight loss, diet motivation, verification of products approved by the Ministry of Food and Drug Safety, verification of manufacturer's reliability, examination of damage cases and side effects, and awareness of consumer protection law. This study administered a questionnaire survey to adults between the ages of 20 and 39 who lived in Daegu and Uijeongbu from November 17th to December 14th 2014. Data collected from 293 respondents were analyzed using descriptive statistics, factor analyses, cluster analysis, analysis of variance (ANOVA) and chi-square tests. Four clusters (passive eating habit group, active eating habit group, convenience oriented group, and taste and health oriented group) were developed according to four factors of food-lifestyle (health-conscious, popularity-seeking, taste-seeking, convenience-seeking). The results of the ANOVA and chi-square tests indicated significant differences in interest in diet, awareness of consumer protection law, verification of products approved by the Ministry of Food and Drug Safety, verification of manufacturer's reliability, examination of damage cases and side effects, gender, education levels and household monthly income levels among food-lifestyle groups.

• Journal of Nutrition and Health
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• 제50권2호
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• pp.180-191
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• 2017

본 연구는 전북지역 345명의 초등학교 교사들을 대상으로 교사들의 나트륨 영양지식, 나트륨 식행동, 저염식 태도수준을 파악하고 교사들의 식생활지도 수행과의 관계를 조사하고자 하였으며, 그 결과를 요약하면 다음과 같다. 조사대상자의 나트륨에 대한 지식에 대한 총점은 16점 중 12.92점이며 '소금을 적게 섭취하면 고혈압, 심혈관 질환, 위암, 골다공증 등의 질병을 예방할 수 있다'가 가장 높은 정답률을 보였고, '신선한 야채와 과일을 많이 먹으면 다량의 칼륨이 나트륨을 몸 밖으로 배출시켜 준다'가 가장 낮은 정답률을 보였다. 조사대상자의 나트륨관련 식행동에 대한 총점은 70점 중 46.85점이며 '젓갈이나 장아찌가 식탁에 없으면 섭섭하다'가 가장 높았고, '라면, 국수 등을 먹을 때 김치를 꼭 먹는다'가 가장 낮은 점수를 보였다. 조사대상자의 저염식 태도에 대한 총점은 50점 중 33.63점이며 '염분에 대한 정보가 주어진다면 저염 식품을 선택하겠다'가 가장 높았고, '가공식품이나 스낵 속의 나트륨 함량을 확인한다'가 가장 낮은 점수를 보였다. 조사대상자의 식생활지도 수행에 대한 총점은 80점 중 59.95점이며 '학생들과 함께 급식을 한다'가 가장 잘 이루어지나 '식품영양표시를 이용하여 저나트륨 식품을 선택하도록 지도한다'와 '급식 시 학생들이 잘 접하지 않은 음식이 나오면 그 음식의 유래나 영양가 등을 학생들에게 설명해 준다'가 잘 이루어지지 않는 것으로 나타났다. 조사대상자의 일반적인 특성에 따른 나트륨에 대한 지식은 고혈압약 복용, 스트레스 정도에서 통계적으로 유의한 차이를 보였다. 나트륨 관련 식행동은 성별, 근무경력, BMI, 흡연, 음주, 건강에 대한 관심, 스트레스 정도에서 통계적으로 유의한 차이를 보였다. 저염식 태도는 성별, 결혼 유무, 근무경력, 음주, 운동, 건강에 대한 관심, 스트레스 정도에서 통계적으로 유의한 차이를 보였다. 식생활지도 수행은 결혼유무, 연령, 근무경력, 음주, 건강검진, 건강에 대한 관심, 스트레스 정도에서 통계적으로 유의한 차이를 보였다. 나트륨에 대한 지식, 나트륨 섭취 식행동, 저염식 태도 및 식생활 지도 수행간의 관계는 나트륨에 대한 지식은 나트륨 섭취 식행동 (r = 0.252, p < 0.01)간에 낮은 상관관계를 보였다. 나트륨 섭취 식행동은 저염식 태도 (r = 0.319, p < 0.01)간에 낮은 상관관계를 나타냈고, 저염식 태도와 식생활 지도 수행 (r = 0.435, p < 0.01)간에는 순 상관관계를 보였다. 이상의 결과, 전북지역 초등교사의 나트륨에 대한 지식수준과 식생활지도 수행정도는 보통수준이나 나트륨 섭취 식행동과 저염식태도는 낮은 수준으로 나타났다. 교사들의 교육경력에 따라서 나트륨관련 지식수준의 차이는 없었으나 장기근무 교사일수록 또한 본인의 건강에 대한 관심이 높을수록 나트륨 섭취 식행동, 저염식 태도 및 식생활지도 수행점수가 높았다. 그러나 고혈압약을 복용하고 있음에도 불구하고 나트륨관련 지식이 낮은 것을 볼 때 교사대상의 나트륨관련 질병 등에 대한 영양교육의 필요성이 매우 높겠다. 본 연구결과 교사들의 나트륨관련 지식과 나트륨관련 식행동 간에 낮으나 어느 정도의 상관관계가 있으므로 근무기간이 짧은 교사의 경우는 직무연수 등을 통하여 나트륨에 대한 정보를 정확하게 전달하여 교사들 스스로 올바른 식생활관리가 가능하도록 할뿐만 아니라 장기적으로 학생들의 식생활지도가 잘 이루어지도록 하여야 하겠다. 따라서 초등교사의 식생활지도 수행에 좀 더 긍정적인 영향을 미칠 수 있도록 나트륨에 대한 지식 및 저염식 태도 등 식생활에서 실천 가능한 교육 프로그램 및 교육매체 개발 등을 위한 영양교사와의 협조체계가 필요하며 이를 위한 교육청 및 학교행정부서의 적극적인 지원이 필요하겠다.

• 한국학교ㆍ지역보건교육학회지
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• 제18권1호
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• pp.57-68
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• 2017

Objectives: The purpose of the study was to evaluate the effect of community intervention on reducing salt intake among college students on their knowledge, attitude and practice of low-salt diet. Methods: A community intervention planned to increase college students' knowledge, attitude and practice of low-salt diet. The intervention comprised of 1 lecture on salt and health, 4 campaigns on low-salt diet, and 2 taste testing was carried out from March 24 to May 19, 2015. All the intervention was open to entire university while data was collected from a panel of convenient sample. We used the baseline data of 251 students, 226 students completed post-test. Post-test data on knowledge, attitude, and practice, blood pressure measurement, and urine salt test were collected on May 25 and 26 by trained nursing students and graduates. Baseline data were collected on March 17 and 18. Data were analyzed using IBM-SPSS 21.0 for t-test and ANCOVA. Results: Regarding a general characteristic and health behavior, there was statistically significant difference in living arrangement(p<0.001), amount of monthly allowance(p=0.005) and frequency of eating-out(p<0.001) between the two regions in this study. However, there was no statistically significant difference in gender, major, smoking, drinking and frequency of breakfast. Regarding a characteristic related to low-salt diet, there was statistically significant difference in diastolic blood pressure level(p=0.002), urine test(p=0.001). But there was no statistically significant difference in knowledge, attitude, practice of low-salt diet and systolic blood pressure. There was no statistically significant difference in their knowledge of low-salt diet(F=1.588, p=0.209), attitude(F=2.182, p=0.141), practice(F=3.507, p=0.062) and systolic blood pressure(F=1.723, p=0.191), diastolic blood pressure(F=1.552, p=0.214), urine test after a community intervention. Conclusions: Community intervention that does not have concrete target group doesn't seem to be effective on increasing knowledge, attitude and practice of the entire community, not even in university-a somewhat closed community. It is suggested to apply a target specific intervention in order to have efficient and effective outcome from a intervention.

• 대한지역사회영양학회지
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• 제18권4호
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• pp.402-412
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• 2013

The purpose of this study was to evaluate the effectiveness of nutrition education and counseling on the salty taste assessment, nutrition knowledge and dietary attitude of 21 hemodialysis patients. Five times of the nutrition education and three times of nutrition counseling were performed for a period of 5 months. Biochemical analysis revealed that creatinine was significantly high (p < 0.001), blood urea nitrogen and serum albumin were significantly low (p < 0.05, p < 0.01) and Na, K, Cl, K, P and uric acid were not significantly different. The distribution rate of unsalty taste preference were significantly high and the distribution rate of salty taste preference were significantly low after nutrition education and counseling (p < 0.001). Nutrition knowledge significantly improved following 5th month of education and counseling (p < 0.01). Particularly, the scores for questions related to sodium were improved. The dietary attitude was significantly improved during the counseling period (p < 0.05). There were improvements in responses to 'use food exchange list on diet' and 'habitually add salt or soy sauce before the meal'. According to these results, salty taste assessment, nutrition knowledge and dietary attitude were significantly improved by the hemodialysis diet therapy practices of hemodialysis patients. Therefore, we conclude that there was a need for low-salt diet education and nutrition counseling to help them recognize the taste of low-salt foods and strive towards a preference for less salty tasting foods and the consumption of a low-salt diet.

• 한국지역사회생활과학회지
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• 제19권4호
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• pp.481-495
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• 2008

The aim of this study was to investigate the effects of socio-demographic and health-related perceptions and twenty dietary behaviors on the superiority and preference, convenient use of and purchase motives of vegetables among 370 women(mean age 43.9) in Seoul and metropolitan and Gangwon area. Data was collected using a questionnaire developed in advanced studies. Almost all subjects rated vegetables more predominantly than grains or meats on the basis of health, diversity, and convenience to purchase. Recognition of healthly funcions of diet, purpose of diet and some dietary behaviors had influence on preference for vegetables. Those who recognized that diet had the function of disease control and prevention, knew the healthy options vegetables provide us, such as, preventing us from geriatric diseases, good sources of vitamins and minerals and considered other motives aside from health issues. From Pearsons's correlation analysis, it was revealed that sufficient time for meal preparation and pleasant eating and desirable life style and dietary attitudes, and a better understanding of nutrition were positively correlated with consumption of more vegetables and convenient use of vegetables. The subjects who recognized the ability of food to help prevent diseases, had a preference for vegetables and attitude to use nutritional knowledge and also considered the nutrition values of vegetables and environment friendliness. Everyday use of vegetables such as consuming a variety of different vegetables, a families favorite vegetables and variation of cooking methods had correlated positively with purchase motives. Therefore to encourage consumption of vegetables, it is important to notice three points continuously; first, practical information of nutritive values of vegetables, the contribution of vegetables in current animal protein foods centered diet and healthful functionalities. Second, the importance of regular diet and steadfast attitude and lifestyle. Finally, the quality of the market where the products are bought such as, quality control of freshness, sanitation, expression of producer and a pleasant environment to shop in.

• 한국학교보건학회지
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• 제33권3호
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• pp.175-183
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• 2020

Purpose: The purpose of this study was to examine the influence of appearance stress, job-seeking stress, and college life stress on eating attitude in nursing students. Methods: Data were collected in September and October of 2017. A total of 153 fourth-year nursing students were included in the analysis. Descriptive statistics, t-test, ANOVA, correlation and multiple regression analysis were conducted using SAS 9.2. Results: The mean score for eating attitude was 2.71±0.56. From the univariate analysis, appearance, job-seeking, and college life stress scores were all significantly related to eating attitude (r=.26, .35, .30 respectively, and p for all <.001). After controlling for covariates, job-seeking stress and college life stress were significantly related to eating attitude (β=.20 and 0.17 respectively, and p=.005 and .024 respectively). Among the covariates, experience of diet and physical anxiety were significantly associated with eating behavior (β=.33 and .24 respectively, and p<.001 and .008 respectively). Conclusion: Job-seeking stress had the biggest influence on eating attitude, followed by college life stress. Therefore, in order to promote healthy eating attitudes in fourth-year nursing students, preventive measures focusing on decreasing job-seeking stress should be considered as a top priority.

• 대한지역사회영양학회지
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• 제20권5호
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• pp.327-337
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• 2015

Objectives: Dietary life is closely associated with dietary attitude and diet-related knowledge. Particularly, dietary habit such as sodium intake can be affected by various dietary behaviors such as food choices, dietary attitude toward salty food and a preference for salty taste. The purpose of this study was to assess sodium-related nutrition knowledge and to identify sodium-related attitude and behaviors according to the level of sodium-related knowledge of university students. Methods: Anthropometric measurements were provided by 408 students who participated in this study. The study participants answered questionnaires to provide information on general dietary behaviors, sodium-related dietary attitude and other behavioral factors. A total score of nutrition knowledge was used to categorize study participants in to two groups, namely, low level in sodium-related knowledge (LNaK) or high level in sodium-related knowledge (HNaK) and the attitude and the behaviors of students toward sodium intake were compared between these two groups. Results: The ratio of female students in HNaK group was higher than that in the LNaK group. HNaK group had a higher score in checking nutrition label of processed food than the LNaK group. Total score of sodium-related attitude and behaviors of HNaK group were 34.81 and 32.75, respectively and these scores were significantly higher than that of the LNaK group whose scores were 32.57 and 30.57, respectively. Total energy intake was not different between two groups but the intakes of calcium, vitamin B2 and folate were higher in HNaK group than in the LNaK group. Correlation analysis adjusted for age and gender revealed that total score of sodium-related nutrition knowledge was positively correlated with total score of sodium-related attitude and behaviors. Conclusions: In conclusion, students who had high level of sodium-related nutrition knowledge had desirable attitude and behaviors toward sodium intake and these results can be considered in nutrition education for university students.